I’d comment to correct her pronunciation of the French term (as others already have) and to point out that the mention of soy sauce near the end gives her away, but the site wants me to sign in first, which seems too much to ask haha. Anyway, naturally, I’m biased in favor of the true expert here, who is certainly Marketman. ;)

It will be great to see Filipino food terms enter the global gourmet language. And it’s incumbent on all Pinoys who convert their foreign friends to Filipino classics such as adobo, dinuguan, and lechon, to use the Filipino food terms so the rest of their communities can take notice.

I already know you’d say no, but I would absolutely love it if I can work with you to bring Zubuchon to Australia. There is a severe shortage of Filipino restaurants in Melbourne and Sydney, and much less in the rest of this enormous country. Whilst the price range is fairly competitive, the quality is consistently less than what one would hope for. I’m fairly certain that a spit can be applied for so they are cooked on site. There are enough Greek spits with whole goat sacrifices around, that’s for sure. Also, and funnily enough, there has been a revival of meat eating in this increasingly gluten-free and organic food culture. The hipsters are making eating meat cool again, and the market here needs good meat that is shrouded in ritual and tastes like heaven.

I believe The Guardian is the best newspaper in the UK. If you need tips on what nag to place a bet on, when you saunter down to the Bookie’s office on a Saturday afternoon, you might have to go elsewhere. The Guardian is a really solid newspaper and I hope the online venture here in the US is a success.